-
1
Combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime leaves in heavy small saucepan over medium-high heat.
-
2
Simmer until sauce is reduced to 1 cup, whisking occasionally, about 25 minutes.
-
3
Whisk in apple cider vinegar and sugar.
-
4
Remove from heat.
-
5
(Sauce can be prepared 3 days ahead.
-
6
Cover and refrigerate.)
-
7
Remove lime leaves.
-
8
Preheat oven to 350F.
-
9
Heat sesame oil in heavy large skillet over high heat.
-
10
Sprinkle pork with salt and pepper.
-
11
Saute pork until golden brown, about 1 minute per side.
-
12
Transfer pork to work surface; brush each piece with sauce and dip in pistachios, turning to coat.
-
13
Transfer pork to rimmed baking sheet.
-
14
Bake until thermometer inserted into center registers 150F, about 10 minutes.
-
15
Bring sauce to boil.
-
16
Add butter one piece at a time, whisking just until melted before adding next piece.
-
17
Transfer 2 pork medallions to each of 6 plates.
-
18
Drizzle sauce around pork.
-
19
Top with fried leeks, if desired.
-
20
Serve immediately.
-
21
*Available at Asian markets and in the Asian foods section of many supermarkets.
-
22
**Leaves of the kaffir lime tree; available frozen or sometimes fresh at Asian markets.
-
23
If unavailable, substitute 2 tablespoons fresh lime juice and 1 teaspoon grated lime peel.
